Philly Cheesesteak Stuffed Sweet Potatoes

I came across a recipe for Philly cheesesteak sloppy joes a while ago and added it to my menu rotation after my husband gave his compliments. 

In comparison to regular sloppy joes, Philly cheesesteak sloppy joes use less ketchup and therefore have less sugar.  Tomato paste could probably be substituted for the ketchup if you want to completely eliminate the sugar.

Using ground beef is an easy and economical alternative to steak.

P.S. If you don't have sweet potatoes, the sloppy joe meat filling can also be served over regular baked potatoes, on toast, or on a bun.

Philly Cheesesteak Stuffed Sweet Potatoes

• 4 medium sweet potatoes
• 1 lb ground beef
• 1 chopped red or yellow onion
• 1 chopped bell pepper
• 1 minced garlic clove
• 3/4 cup beef broth
• 1 T. arrowroot, tapioca starch, potato starch, or cornstarch
• 2 T. ketchup (or tomato paste for a no-sugar option)
• 2 T. yellow mustard
• 1 tsp salt
• 1/4 tsp pepper
• 1 cup shredded cheese or 4 cheese slices

Preheat oven to 425.

Line a baking sheet with aluminum foil or parchment for easy clean up.

Scrub the sweet potatoes clean and pierce several times with a fork.  Place on the baking sheet and bake for 45-75 minutes, or until tender.

Meanwhile, add the beef, onions, and peppers to a large skillet.  Cook until the meat is no longer pink and the onions and peppers are tender.

While the meat mixture is cooking, whisk the arrowroot or starch into the beef broth and set aside.

When the meat is done cooking, add the garlic and saute briefly until fragrant.

Add the beef broth and starch mixture to the skillet along with the ketchup, mustard, salt and pepper.  Stir until thickened.

When the potatoes are done baking, cut in half.  Spoon the meat filling on the sweet potatoes and top with cheese.

Return to the oven and bake for 10 more minutes, or until the cheese is melted and bubbly.

Serves 4.